3 cups gluten free flour blend (I used Cup4Cup)
2 TBS olive oil
~3/4 cup very warm water
Sift flour, make a well in the center. Whisk eggs and oil together. Gradually add egg mixture and water to the flour, alternating and kneading the dough until it is smooth and pillowy. The texture should be just shy of sticky, not at all crumbly. You’ll want to make sure you get all the oil and egg mixture into the flour, so hold back a little water until you’re sure you need to add it. Once the dough is the right texture and thoroughly kneaded, seal in a small container or plastic wrap and rest for 30+ minutes. Roll between sheets of wax paper or parchment so don’t have to add any more flour – use medium pressure to avoid cracking the dough. You’ll want to target 1/16 to 1/8 inch thickness, and then cut/shape as desired. If making ravioli, wet the edges to help create a strong seal. Boil immediately for best results. If you want to freeze the pasta, only boil it halfway, then freeze between sheets of parchment to prevent sticking.
Butternut squash filling:
1 butternut squash, peeled and diced
10 cloves garlic, whole
1/2 tsp dried sage
1/4 cup olive oil
1/4 cup shredded parmesan cheese
Salt and pepper to taste
Toss the squash and garlic in just enough olive oil to coat, then roast at 375F for ~30 min until they are soft and start to brown. Let cool, then toss in a blender or food processor with salt, pepper, sage, parmesan and blend. Add oil as needed to create a smooth purée. Let cool, then dollop into your ravioli!
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